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Preparations:
- Cut the Polska kielbasa in thick round slices.
- Remove the outer green leaves from the cabbage.
- Cut it in half and remove the core. Coarsely shred what’s left.
- Julienne 1 carrot.
- Peel and mince the garlic.
- Peel and chop the onions
- Cooking Kielbasa and Cabbage Skillet
Cooking:
- Preheat a Dutch oven or a deep frying pan. Put the butter or pour 2 tbs of olive oil in. Add the cut onion and saute on medium-heat until it's all soft and slightly translucent. Add the garlic and stir-fry for just 1 or 2 more minutes. Clear some empty space in the center of the pan and add the kielbasa slices. Brown them on both sides or for 2-3 minutes per side. The idea is to make them all nice and crispy on the outside yet keep the insides soft and tasteful. Remove the kielbasa from the pan and add the cabbage and Julienne carrot. Stir to evenly mix the cabbages, carrots and the onions. Cover, reduce the heat, and simmer for 7 to 10 more minutes. Place the kielbasa slices back and let them heat through. Remove from the heat.
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